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J Food Sci

Title:		"Production, Characterization, and Stability of Orange or Eucalyptus Essential Oil/beta-Cyclodextrin Inclusion Complex"
Author(s):		Kringel DH; Antunes MD; Klein B; Crizel RL; Wagner R; de Oliveira RP; Dias ARG; Zavareze EDR;
Address:		"Dept. de Ciencia e Tecnologia Agroindustrial, Univ. Federal de Pelotas, Campus Univ., s/n, 96010-900, Pelotas, RS, Brazil. Dept. de Ciencia e Tecnologia de Alimentos, Univ. Federal de Santa Maria, Av. Roraima, 1000, Camobi, 97105-900, Santa Maria, RS, Brazil. Embrapa Clima Temperado, BR 392 km, 78 Caixa Postal 403 - Pelotas, RS, Brazil"
Journal Title:		J Food Sci
Year:		2017
Volume:		20171030
Issue:		11
Page Number:		2598 - 2605
DOI:		10.1111/1750-3841.13923
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"The aim of this study was to produce and characterize inclusion complexes (IC) between beta-cyclodextrin (beta-CD) and orange essential oil (OEO) or eucalyptus essential oil (EEO), and to compare these with their pure compounds and physical mixtures. The samples were evaluated by chemical composition, morphology, thermal stability, and volatile compounds by static headspace-gas chromatography (SH-GC). Comparing the free essential oil and physical mixture with the inclusion complex, of both essential oils (OEO and EEO), it was observed differences occurred in the chemical composition, thermal stability, and morphology. These differences show that there was the formation of the inclusion complex and demonstrate the necessity of the precipitation method used to guarantee the interaction between beta-CD and essential oils. The slow loss of the volatile compounds from both essential oils, when complexed with beta-CD, showed a higher stability when compared with their physical mixtures and free essential oils. Therefore, the results showed that the chemical composition, molecular size, and structure of the essential oils influence the characteristics of the inclusion complexes. The application of the beta-CD in the formation of inclusion complexes with essential oils can expand the potential applications in foods"
Keywords:		"Chromatography, Gas Citrus sinensis/chemistry Drug Stability Eucalyptus/*chemistry Flavoring Agents/analysis Fruit/chemistry Hot Temperature Oils, Volatile/*chemistry Plant Oils/*chemistry Volatile Organic Compounds/analysis beta-Cyclodextrins/*chemistry;"
Notes:		"MedlineKringel, Dianini Huttner Antunes, Mariana Dias Klein, Bruna Crizel, Rosane Lopes Wagner, Roger de Oliveira, Roberto Pedroso Dias, Alvaro Renato Guerra Zavareze, Elessandra da Rosa eng 2017/10/31 J Food Sci. 2017 Nov; 82(11):2598-2605. doi: 10.1111/1750-3841.13923. Epub 2017 Oct 30"